CURATE

Resident chef Benjamin Halat draws inspiration from his rich culinary experience and the seasonal flavours found in his hometown in Germany, which you’ll see reflected in his everchanging menus. Halat tries to connect with your taste buds via umami, which is particularly prominent in the Russisches Ei (a souffléd egg with beluga caviar) and the Himmel & Ad (Atlantic cod with apples and potatoes). The Omis Erdbeerkuchen (wild strawberry tart) stands out, too, especially after hearing that the chef uses the exact recipe passed down from his grandmother—the warm, homemade quality of the tart is immediately apparent when you bite into it.